Your whole food, plant-based life.

Tarragon Mushroom Tart

I am entertaining this weekend and I want to knock the socks off of my non-raw food friends. They will be feasting on this Tarragon Mushroom Tart raw food recipe! It is easy, nutritious and very gourmet with it’s combination of mushrooms, white wine and tarragon. One of my favorites! This one is a must for your entertaining collection.


I would serve this with a big salad.

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  1. Susan wrote on March 13, 2010

    That is one of the reasons I made it. It was based on a quiche that I loved. I wanted a healthier, raw version that didn’t use pastry crusts, butter, eggs, cream, etc. As far as people and their diets. I would never presume to tell people how to eat. EVERYONE is different. And what works for me, might be horrible for someone else. I have a friend who can not eat full raw. She gets horribly sick when eating anything raw. For her, I would think that introducing a little at a time might be the way to go. For me, I feel the best when I am full raw.

    Everyone needs to find their own path with this. I encourage people to read, study and experiment. I will not tell people that they “have” to do it a certain way. I think I will blog about this today. I get excited when people try one dessert and find that they actually like it, because it ignites the passion. To get most people to immediately commit to 80-90% won’t work. They are not willing. But if you can introduce a little at a time, they might get there.

    For others, the best thing is to go all out. There are a million factors at work.

  2. Faith Lubitz wrote on March 13, 2010

    This recipe is very intriguing because it is literally almost the same kind of thing I have loved to make in a cooked version (white wine is delicious in many soups and cooked vegetable stews etc, it makes everything smell and taste very classy) and I love the combo of tarragon, shallots, wine etc. But never heard of anyone using this in a raw form! I guess it’s very…French? Looks great…. Re: what types of foods are best in the raw diet- I think sometimes people with extremely weakened digestive systems can benefit from doing a stricter raw diet for a limited period, where they limit fats. That should give a rest and recuperation opportunity to the liver etc. But eventually one would hope it would be ok to have a small piece of something lovely and rich like this.

  3. Alberta wrote on March 13, 2010

    Outrageous Hors d’oeuvres ! VERY CLEVER RECIPE ! Thanks Susan-for another winner !

    To Diane (above) You cannot “try” the raw-food diet (actually, lifestyle) and get ANY
    benefits whatsoever.You will only see and feel REMARKABLE life-changing,absolutely miraculous benefits,(speaking personally) -if you COMMITT to a minimum 90-120 day regimen of at least 80-90-100% organic,raw fruits,vegetables,nuts and seeds.Your body will often reject random ‘”healthy invasion” because of its ongoing and long-standing state of toxicity.It’s a complex transition and I would suggest reading any number of many ,many excellent books on the subject of “going raw”.Nomi Campbell has a fabulous book and so does Kevin Gianna.David Wolfe has a wealth of awesome material on the subject.Talking to “long standing raw -fooders” can be well intentioned but often
    very misleading as well.Stick to credible authors and remember-IT”S A DISIPLINE.
    Good Luck,my dear !

  4. helene wrote on March 13, 2010

    do you recommend plastic or stainless steel dehydrator?
    I need to get one and am confused which direction to go…

  5. Diane wrote on March 13, 2010

    I agree so many of the best “special occasion” foods are pretty heavy on the nuts and fats, and personally I have to be so careful with those, but so delicious and the ones most likely to impress. What kind of mushroom do you like for this? I’m into fresh shitakes lately, and I also love maitake mushrooms, both very medicinal.

    I spoke to a long time raw foodie lately, a colon hydrotherapist, and told her I’ve tried all or mostly raw several times and just don’t do well on it, particularly getting too cold, and poor digestion. She said I wasn’t doing enough “living foods,” i.e. sprouted grains, nuts and legumes, and probably juicing, wheatgrass, etc. More Ann Wigmore style. I would love to see what you’d do with that kind of thing, I’m going to search your recipe data base for sprouted things…

  6. laura gallagher wrote on March 12, 2010

    making this on Sunday…will report back ASAP.

  7. elinor wrote on March 12, 2010

    looks great as usual!!
    olive oil, almonds, cashews, pine nuts, and hemp seeds…
    way too heavy on the nuts and fats!

    • Susan wrote on March 12, 2010

      It is but it is also for special occasions and you would have a very small slice.

  8. Debbie wrote on March 12, 2010

    That looks absolutely exquisite! I can’t wait to try this one! =)


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